Good Cooking!

Makes 6 to 8 servings
Prep: 30 minutes
Cook: 10 to 12 hours
Ingredients
1  2- to 21/2-pound boneless beef chuck pot roast
1  tablespoon cooking oil
1  pound whole tiny new potatoes, 3 medium potatoes, or 3 medium sweet potatoes
8   carrots or parsnips, cut into 1-inch pieces
3  small onions, cut into wedges
3/4  cup water
1  tablespoon Worcestershire sauce
2  teaspoons instant beef bouillon granules
1  teaspoon dried basil or oregano, crushed
1/2  cup cold water
1/4  cup all-purpose flour